Chili with Chocolate

chili

I used to wait tables in a vegetarian restaurant many, many years ago, and one of the items on the menu was Cashew Chili. I would say about one-third of the customers would look at the menu, then look up at me, and ask – “Are there really cashews in the Cashew Chili?”

rancho gordo beans

It was hard to respond to that. Although the answer “Yes” seemed pretty obvious (at least to me), it was hard to say “Yes, the Cashew Chili really does have cashews in it” without sounding like a wise-ass. Thinking about it now, I probably could have come back with a more interesting retort and I guess should think of another one for this chili recipe, because it is made with beans, and likely to raise some hackles.

cooked beans for chili recipe

Therefore, I would like to officially recognize that real Texas Chili does not have beans in it.

But when you have beautiful Rancho Gordo beans in your kitchen, and you don’t live anywhere near Texas, I took it upon myself to cash in one of my dwindling ‘free pass’ cards you get when you live overseas, and made a bean-based chili. (And it would be silly to write a recipe for chili that didn’t have beans in it if you’re writing a blog post about beans.)

browned meat for chili recipe

I’ve been wanting to make chili for ages and when I was sent a copy of The Rancho Gordo Heirloom Bean Grower’s Guide, that I happily wrote a quote for that’s on the back of the book, which is more of a handbook to using and identifying beans than a cookbook. It’s arrival prompted me to open one of my precious packages of Rancho Gordo beans and hit the butcher shop.

One of the few things I usually bring back to France are these beans, which I order online (there is a flat-fee for shipping anywhere in the states so I can order as much as I want – come to think of it, I wish I could order some more of those “free pass” cards just as easily…), and the bean packets fit neatly in and around all the unfilled spaces in my precisely filled suitcase.

browned meat

My French guests have never seen beans like these and are always amazed by their swirling, variegated designs. Names like Good Mother Stallard and Yellow Eye don’t exactly translate – nor does ‘hackles’ – but I’ve never had one complaint in my years of cooking them.

Normally you buy a stewing meat for chili and unfortunately my butcher happened to be closed, so I went to the supermarket and the beef I bought was a bit tough. So the pieces that I sautéed were too large and I ended up trimming them down from what you see in the photos here after I browned them off, before adding them to the pot.

dried chili pepperes hydrated dried chiles
pot of chile beans chili

Use whatever chiles you like or what’s available. I was reading up a little on chili and it seems like it’s a bit of a fallacy that chili is supposed to be fiery-hot. Or at least there’s some contention, which chili seems to bring out in people. (I feel the same way about Caesar Salad and Salade Niçoise. And bagels.) My chiles weren’t labeled as to what variety they were – just piment fort – or ‘strong chiles’, and I found them reasonably mild, but very flavorful. Dried and fresh chiles vary in heat so you can adjust the intensity to your liking by choosing ones that you like.

adding chocolate to chili

Since I veered from tradition already with the beans, I thought about adding some chocolate, which gives the chili additional depth of flavor. A few months ago I was doing a cooking demonstration in a Paris department store, and I like to expose people here to artisan American chocolate, since they draw a blank when you mention American bean-to-bar chocolate.

mimolette cheese chile bean pot

I had some chocolate labeled “baking chocolate” from Patric and when I passed out samples, after chewing on the tablets for a few seconds, everyone suddenly scrunched up their faces, which is when I realized I’d given them unsweetened chocolate to try. No wonder people have misconceptions about American food.

So apologies to the French cooking class participants who I duped by accident, to Texans for putting beans in my chile, and former customers (and everyone else) who thought I was being a wise-guy in my past. But this was a really big hit around here, with French and American friends, so I think I’ve made amends.


Chocolate-Bean Chili
About 8 servings

There’s lots of ways to soak and cook dried beans. Some use a pressure cooker and others use the soak and simmer method, as I do. If you wish to use canned beans, use 8 cups (1kg) red or pinto beans with their liquid in place of the cooked dried beans. I start my chili the day before by salting the meat and soaking the beans, although you can omit the first two steps and just go right in to the recipe.

In France, butcher shops sell beef especially for long stewing, called Morceaux de bourguignon. (Or paleron or gîte.) For those who can’t get unsweetened chocolate, use an extra ounce (30g) bittersweet or semisweet chocolate and skip the brown sugar.

As mentioned, use whatever chiles (fresh or dried) are available to use.) And feel free to dial up the spices, if you’d like. I kept it more moderate, since I like the flavor of the beans to shine through. But you can certainly season to taste.

1 pound (450g) dried red or variegated heirloom beans
1 bay leaf


  • 2 pounds (1kg) beef stewing meat, such as boneless short ribs or chuck roast, cut into 1-inch (3 cm) cubes
  • 3 teaspoons salt (total), smoked if available
  • 2 to 4 dried chiles, or one fresh chile, minced
  • about 2 tablespoons cooking oil
  • 2 medium onions, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2-3 teaspoons red chile powder
  • 1 teaspoon ancho chile powder (if available, otherwise use an additional teaspoon red chile powder)
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 2 cups (50cl) beer
  • 2 cans (15oz, 200g each) crushed or diced tomatoes
  • 1 tablespoon brown sugar
  • 2 ounces (55g) unsweetened chocolate
  • 3 tablespoons cider vinegar or lime juice

1. Rinse the beans and sort them to remove any debris. Put in a bowl and cover with cold water and let soak overnight.

2. Put the cubes of beef in a freezer bag with 1 1/2 teaspoon of salt, massage gently, and refrigerate overnight.

3. The next day drain the beans, cover with several inches (centimeters) of water. Add the bay leaf and bring to a full boil for ten minutes. Lower the heat to a gentle simmer and cook until tender, one to three hours, adding more water if the water boils away. Once done, remove the bay leaf.

4. In a large casserole or Dutch oven (at least 6 quarts, 6l), heat the oil. Working in batches so you don’t crowd the pan, brown the pieces of beef, resisting the urge to turn them until they are truly dark on each side. The browning adds a great deal of flavor.

As the meat pieces brown, remove the pieces to a separate plate and brown the remaining pieces. If necessary, add a bit more oil to the pan as you go.

5. If using dried chiles, snip them into a small bowl in very tiny pieces with scissors and pour just enough boiling water over them to cover. If using fresh chiles, remove the stem and chop them finely. (You can either discard the seeds, which are hot, or use them.)

6. Once all the meat is browned, fry the onions in the pot until they are wilted, about 5 minutes. Add the garlic, as well as the remaining 1 1/2 teaspoon salt, chile powders, oregano, cumin, and paprika, and cook for another minute, stirring constantly to release the flavors of the spices.

7. Add the beans to the pot along with their liquid, as well as the chiles, beer, tomatoes (and their juices), brown sugar, and chocolate.

8. Simmer the chili at the absolute lowest temperature possible (I use a flame-tamer) for at least 1 hour, or until the meat is tender. If necessary to cook much longer, you may need to add additional water if the chile becomes too thick. When done, stir in the vinegar or lime juice. Taste, and adjust any seasonings, such as the chile powder and the salt.


Serving: There’s plenty of ways to serve chile. Some like it over rice, others prefer it plain. Be sure to offer bowls of sour cream, slice green onions, grated cheese, and chopped cilantro so guests can customize their bowls. Cornbread is a great accompaniment, too. There’s some recipes in the links, below.

Storage: Chili can be refrigerated for up to three days, or frozen for at least two months. It will thicken considerably subsequent days so you may wish to thin it with water or beer when reheating it.



Notes on dried beans: It’s best to use the freshest dried beans you can find, which sounds a bit like an oxymoron. But the dried beans you buy might have been sitting in the store for several years before the arrive in your kitchen. So try to get them from a place that sells them relatively quickly. Steve Sando of Rancho Gordo recommends using beans that have been dried within one year, if possible. Any dried beans over two years old may not soften.

If you live somewhere where the water is mineral-rich (hard) like it is in Paris, the locals add a pinch of baking soda (sodium bicarbonate) to the cooking water, although when I told Steve that we did this in France, he shook his head vigorously “no”. So next time he comes to France, I’m inviting him over to cook some beans for me : )

In his book he discussed various methods of cooking dried beans, from using clay pots to pressure cookers, which he’s not a fan of because the bean liquids apparently don’t get reduced. I haven’t tried one so can’t comment, but one great tip he does offer is to use a large enough pan so that the beans and their liquid have plenty of room to circulate hot air above them. Choose a pot large enough so that half the pot is empty when cooking the beans.



Related Recipes and Links

Carnitas

Chocolate Mole

Chipotle Chilaquiles (Matt Bites)

Southern Buttermilk Cornbread (Andrea’s Recipes)

Dulce de Leche Brownies

Gluten-Free Cornbread (Gluten Free Mommy)

Atole

Mexican Hot Chocolate

Black Bean Chili (Rancho Gordo)

Turkey Chile (Simply Recipes)

Cabbagetown Cornbread (Wegman’s)

Vegetarian Black Bean Chili (Cowgirl Chef)

Mexican Restaurants in Paris

Rancho Gordo (Facebook)

Chocolate FAQs

70 comments

  • Didn’t you make something similar for a class you taught at Kings Cooking School in Short Hills NJ several years ago? I seem to recall something heavenly and distinctly Mexican with chocolate in it and could have sworn this was it. But I could be wrong.
    I have been making chili, with black beans, and now with this recipe with the small amount of chocolate in it, that is really yummy!!!

  • This sounds seriously good. But isn’t it odd how different cultures translate food differently? For me, chilli has always been made with mince (ground beef) and red kidney beans! One may or may not use mince – I don’t always, preferring a vegetarian chilli – but the red kidney beans are, in the UK, a sine qua non of chilli!

  • Flavour before Fire is my motto when I make Chilli at home.

  • I think your comments about spice are very apt – the whole point is not to see how hot you can make a dish but how good it will taste!

  • I absolutely love the addition of cocoa or chocolate in my chili recipes. It’s such a great background note that makes people wonder what in the world you’re feeding them…in a good way :)

  • Your posts always seem to somehow align with my current cravings. My sister recently went vegetarian so all we’ve been talking about are beans! I’ve never made chilli before–it’s not exactly the most popular food at the Jersey Shore–so I’ll be giving this a try very soon.

  • Celiac Husband & Kathryn: That’s one thing I’ve learned from the French – who don’t really embrace the whole “extreme eating” attitude – that food doesn’t have to be over-the-top all the time. I love spicy foods, really hot things. But the beans here are so good that I didn’t want to obliterate them with a lot of spiciness. But folks can certainly adjust it pretty easily to their liking.

  • I adore Steve Sando! He made me the first good corn tortillas I’d had since moving to Boston from Austin and now I make my own every weekend.

    You _can_ put beans in your chili, you just can’t call it “Texas chili” once you’ve done so. The only legitimate way to add beans to Texas chili is to add them as a topping along with your queso and minced onions and cilantro… which would also allow you to better marvel at the colors of the Rancho Gordo beans.

    While we were still in Austin, my husband and I developed a chili recipe that has both chocolate and nuts [and cinnamon] for a kind of mole-chili hybrid…. and then we usually put it over pasta which is a move straight outta Cincinatti.

    http://wholegraintexan.blogspot.com/2009/12/austin-63-way-chili-part-chili-part.html

  • Hey David
    The recipe looks fantastic. But I wanted to ask you, since you’ve already made so many ‘changes’, is there any way the chili would taste as good with some other type of meat? I live in a place where it is rather difficult, almost impossible to get any sort of beef, so I was wondering if it is possible to substitute beef with some other meat? Like lamb or anything?

  • Saudamini: Sure, lamb or pork shoulder would work well. Or even a ground sausage of some kind. Just be sure if you use lamb, you use something that’s not too “muttony” which can have a strong flavor (which I don’t mind, but some people do.)

  • The first “Chili” I ever had was the canned stuff, with beans. I loved it as a kid. When I got out on my own, I saw cans of chili with meat and no beans and it was poured over hot dogs. I loved that too! (still do, but not from a can) Then, someone made it from scratch and served it for dinner mixed with beans, but also poured it over rice, and I loved that as well. The next time Ihad it, it had no beans and was served over a choice of beans, rice or cornbread; that method of serving it became my next favorite. Regardless of how it was prepared, it was all called chili. Period. Nobody dictated a specific way it must be prepared as long as it had the spicy flavor given by using chili powder, it was okay to call it Chili. Since the world has be made smaller by the internet, I’ve learned that there are people that think they, alone, have the right to call a concoction Chili only as long as you make it their way. Well, I’m gonna try it with the chocolate in it, and I’m gonna call it Chili..so there!

  • I will make sure of that.
    Thanks so much. :)

  • I’ll bypass the chili (of any kind) and go straight for the artisanal chocolate, thank you. I’ve been ruined since David’s post on the bean-to-bar chocolate . Heavenly, indulgent nibbles.

  • I’ve had chili with oreo cookies in them – and it gave it a very distinct flavor. I think – with the care that you put in the dish – this will be a real winner!

    I also have some dried chili’s and – believe it or not – some smoked salt, that I’m unsure what to do with!

    Great tips on the chocolate and beans! Awesome post – as always! (Do you ever get tired of hearing that?)

  • I’ve always put chocolate (and beans) in my chili. I made for french friends during my year in Paris and twice for Italian dinner parties I catered. All initially approached tentively then attacked the buffet table for more. A great success every time.

  • I have always made chili with ground beef and beans. And a few “secret” ingredients – cocoa, cinnamon, beer and bbq sauce. They each add another layer of flavour and chili has become one of our favourites. Except for my younger son. And as soon as he finds out that there is chili without beans in Texas, he will want to move there :). Maybe I’ll have to start using cooler beans :)

  • You inspired me to run to the fridge and polish off some black bean ‘chilli’ for breakfast – that was supposed to be my LUNCH!

  • This reminds me of mexican mole sauce that sometimes has chocolate in it. I think that’s where Texans get the idea of putting chocolate in their chili.

  • My better half will be very disappointed to know “his secret” chili ingredient is not as secret as he thinks it is…… on second thought…… I just won’t tell him ;)

  • there is a lot of flavors going on in there.
    i love everything about this.

  • I moved to Texas from the Chicago area shortly after graduating from college. I’d always loved to cook, and enjoyed learning about the foodways of my new home. I entered the Chisolm Trail Chili Cook-off in Lockhart, Texas my first year in the Lone Star State, and checked with the organizers to find out what went into a Texas chili. The woman at the Chamber of Commerce told me to be creative. iwas, and I also added beans. When it came time for the judges to taste the entries, the first judge took a spoonful of mine, wrinkled his nose and said in a long Texas drawl, “Beyuns” and didn’t even bother tasting it. All the judges did the same thing. I would have been mortified had the crowd who tasted my chili not loved it so muych. I went back to the person at the Chamber who told me to be creative and questioned her about the bean issue and she told me, “Well, honey, it’s just common knowledge that you don’t put beans in Texas chili.” Apparently not common enough.

  • I’m from Texas, and my family has always put cocoa in our chili – it’s too good not to! Also: you can put beans in chili without too much fuss from Texans as long as you don’t disparage brisket. That’s like a 9th-ring-of-Dante’s-hell-worthy transgression. Beans in the chili is 1st-ring at worst.

  • Not being from Texas, I’m perfectly fine with beans in chili. Mon Dieu, I even use hamburger meat, so Texans would send me straight to hell! I have a secret ingredient–ground allspice. Bet it would go well with the chocolate you add…..

  • Great recipe. I love the different takes there are when making chili. For mine, I add tons of beans, Dutch cocoa powder, and coffee grinds. The flavors work so well together. And, of course, I have to make cornbread to serve with the chili to make my southern hubby happy.

  • Chili has got to be among the 10 top comfort foods of all time and yours looks as delicious as it gets. When selecting the meat, I would be leary of anything called stewing meat. You don’t know what it is. I buy marbled chuck and cut it myself, trimming off any excessive chunks of fat. As far as chiles are concerned, there’s a whole world of them out there and they’re all different. A great source is Kalustyan’s which I just visited in Manhattan. Imagine 3 floors of spices and herbs from all over the world, dried, powdered and fresh. They do a mail order business, too: http://www.kalustyans.com/. I took some photos and posted them on my blog: http://sweetpaprika.wordpress.com/archives/kick-it-up-a-notch-at-kalustyans/

  • Next time you’re in the states, stop by Cincinnati and try some authentic Cincinnati Chili (complete with chocolate). It’s unusual and delicious. Beans are allowed: we call that a 4-way. (Seriously.) With onions, a 5-way.

  • Can’t wait to make this, though I’ll have to go with whatever dried beans they have in the supermarket, probably red beans. I use the bicarb method when cooking chickpeas and it seems to do a good job. Love the idea of the depth of flavours from the different spices and the chocolate…..will probably have to use whatever in the supermarket for the chocolate as well….

  • David, for some future inspiration: Chili without spices . I think it might be improved by some chocolate—which is not exactly a spice… ;)

  • I wouldnt be surprised if youve seen this before but thought Id share anyway just in case.

    http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html

    I love the wealth of information your site is.

  • I often use chocolate in beans – and living in Napa, home of Rancho Gordo beans, we are spoiled with good beans. I love the recipe in Crescent Dragonwagon’s book “The Passionate Vegetarian” for “Buckaroo Beans”. She adds chipotle pepper and strong coffee!

  • Chocolate is one of my favorite additions to chili. I even use bittersweet chocolate instead of unsweetened to give it a slightly sweet taste that goes well with the heat in the chilies.

  • OMG – you’ve just hit the inspirational spot, David: I need to add some good beef and beans to a chili and chocolate macaron! This would be dynamite…

  • as long as hairs are being split here: I am from New Mexico where we disparage “chili” which comes from Texas and includes beans—where I come from we write chile, love to mix up the red and the green and call it xmas, and I think chile and chocolate is a fine combination–didn’t it originate in Sicily?

  • When I waited tables the standard question was “what’s the difference between your six ounce steak and your ten ounce steak?” It was very hard to answer that without being a wisenheimer. That said, I do think chocolate enlivens beef without adding a “chocolatey” taste to it and this has so many flavors melded – I will give it a try… when the weather cools.

  • I love chilli and because I dont eat meat I make it with Tuna and beans, purists be damned. Yours sounds so good David.

  • i did not know that real texas chili doesn’t have beans in it! hard for me to imagine chili without beans…

    i’m very excited to make this, especially with the chocolate. i DO think the word needs to be spread about the emerging american artisan chocolate market, especially taza chocolate…silky smooth milky sweet chocolate? they’ve got it all wrong. we are just now learning to do it right.

  • You’re such a bad boy, David. The only post title that would have grabbed my attention faster than this one would have been “Chili with Sex”. As a big fan of molé, I know these flavors work, but never would have thought to craft a chili this way. This one will be on the top of my list when the next cool day rolls by. – S

  • Looks like a wonderful recipe. I guess the beans add the needed starch to thicken slightly? (We typically use masa harina in Texas). I am curious to know what happens texture wise to the snipped dried chilis. Am used to soaking then pulverizing in a blender…

    I really enjoy your site. Thanks for all the great posts.

  • Don’t forget the ‘sin’ of adding tomatoes to chile but I’m not from Texas and I only care if it’s good.

    I love Steve Sando and what he has done for beans. After reading this I pulled out about 1/2 a package of Christmas Limas, the pork I cooked in adobo this weekend, the left over stock from cooking the pork and am putting together a chile. It might be 80 degrees in SF (and my kitchen is significantly warmer) but I want chile!

  • Not to sound cliche but…”long time reader first time commenter” here :

    Love the richness and depth and unique embodiment of chocolate in the dish. Thank you for the beautifully contrasting details and wonderful post and recipe. Inspiring, intriguing.and entertaining, as always.

    p.s. I appreciate the beans (for what it’s worth, though I’m not Texan) …thank you.

  • That’s a good question, fishsticksforme. I can only picture pieces for snipped dried chiles in the final dish. What I do is toast the whole dried chile/s in a black cast iron skillet until charred on both sides, soak them in hot water, puree in a blender or food processor and strain the liquid into the chili. You can leave the seeds in or take them out (before soaking) depending on the heat you prefer.

  • Years ago I checked out the flat rate shipping deal at RG, in case we ever leave NorCal I wanted to know I could keep my bean pipeline. It put me at peace. The Mother Stallards are my favorite, they’re like velvet.

    Your chiles might be Colorado/Anaheim?

  • Honey, you’ll always have a “free pass” with me. Go on with your bad self. Chocolate with chile, loving it.

  • David, you totally need to hit up Rainbow for bulk beans next time you’re in SF. While there isn’t the selection on the website (or in Napa), having at least 8 varieties to choose from in whatever quantity you want (and no shipping!) is sublime.

  • I’ve been using a bitter cocoa powder to supplement the chocolate that is already present in my store-bought mole poblano. I like the way the mole thickens the chili gravy and acts as an emulsifier. My wife can’t stand to see fat floating on top of her chili, and I can’t imagine chili without it–along with bean and beef.

    I came here as an ice cream enthusiast, but your posts are always dangerously inspiring. Maybe one day I’ll run away, not to join the circus, but to remove the “ex” from the ex-chef on my resume.

  • My dirty little secret ingredient is catsup – it does the job of the brown sugar and vinegar. Maybe a half cup per batch. I think I better try the chocolate as well. Chili is such a playground, no matter what your personal tastes. Thanks again, David. A super post.

  • i make a chili similar to this, inspired by the “mole” chili served at Zingerman’s Roadhouse in Ann Arbor, Michigan. Since I moved to France, beef cheeks have become my meat of choice. mmmmm. They fall apart so beautifully.

  • castor: I like beef cheeks, too, and should try them. I think I’m just not in the habit of using them. But they are sure are good.

    fishsticksforme: I find that if I cut them into really tiny pieces (easily done with scissors) they break down enough so that they’re edible as they are. You could grind them in a blender, but then that’s another thing in the kitchen to clean and the chiles always stain the blender, too.

    Claudia: I know. It’s funny the questions people ask waiters. People used to always ask me – “Would I like the lasagna or the enchiladas better?” and since you don’t even know the person, it’s pretty hard to tackle that one….but I hear people asking waiters that all the time.

  • Have been adding Dutch process coca (and cinnamon and beer!) for years. Have been adding the cocoa near the end of the cooking process as it will occasionally burn/collect at the bottom of the pot. I keep the heat fairly low. Would using a different form of chocolate make any difference?

  • Daveed! I am squealing with pleasure that I can make more than just brownies with my unsweetened chocolate bars. I cannot thank you enough for such a great recipe.

    By the way, I am lovin’ your dinnerware. Even though you can’t seem to fit baguettes in your freezer (like how we americanos can with our massive spaces and our monster freezers), you always seem to have different (and very cool) pots, pans, and serverware!.

  • Yum!
    Growing up in Tennessee, chili always had beans. I love the difference in texture between the beans and the meat. All meat chili just seems like spaghetti gone wrong to me.

  • Can’t wait to try this one. It looks amazing as usual. Thanks David.

  • Such a big TX tadoo about beans in chili. I love the flavor and texture that beans add to chili. Chocolate and chilies are a perfect combination, and it doesn’t take much unsweetened chocolate to achieve that balance. Why do fiery hot when you can have a descent amount of heat AND flavor!

  • First things first – I for one, am A-OK with beans in my chili. YES i know that ‘real’ chili doesn’t have them, and YES i understand that to some this is blasphemous. but i think that beans add a great hearty texture, good dimension, and also turn something which can be very unhealthy (a big bowl of meat) into something which can be actually quite healthy (some meat, lots of beans). I am ordering some of these Rancho Gordo beans the moment i finish posting this :)

    Second – I love adding unsweetened chocolate into chili. it really adds such a nice depth without totally veering into ‘mole’ territory. I hadn’t thought to add good quality dark chocolate buttons, but i do have some from Callebaut laying around and will definitely try this! i usually just use a scoop of cocoa powder but i think this would be richer, and even better. thank you as always !

  • I am not a fan of chili,but this looks pretty tempting.

  • I love chocolate in chili and in chili beans. A pumpkin seed and cilantro pesto is a nice garnish.

  • This looks great. I love making chili but I think mixing up my recipe/routine is a good idea. Will give this a shot.

  • I use cocoa powder in my chili and serve it over rice with cilantro, avocado, and tortilla chips. It is definitely not Texas chili, but it is good and I bet your version is too. Thanks for sharing all your great posts and recipes. I thoroughly enjoy reading your blog and books!

  • David, I have a question which is not about chili…and I don’t know where else to type it in on your site. I make lots of your ice creams and sorbets. I am now being asked to make a sorbet using fructose instead of sugar. Will that work? I know you mention honey, which I have done, and corn syrup as possible replacements for sugar. Which I have not done. But you don’t mention fructose. Is there any reason why that wouldn’t work? Thanks in advance,
    Kathy

    I’ve not had any experience cooking or making ice cream with fructose, so can’t advise. Sorry! -dl

  • I’ve heard about chilli with chocolate so many times before, but never seen a decent-looking recipe for it. This recipe looks like one to try.

  • I make chili with cocoa powder and chili powder. I used Gramma’s chili powder when it was available. Nothing else compares. Also I use black beans or whatever canned beans are in the cupboard. Instead of beef, I add lean ground turkey. I used to make it with tofu back when, or if a vegetarian was coming for dinner.

    I use chicken stock and canned diced tomatoes. It’s a recipe in a basic cookbook from the ’80s. It’s a similar recipe to yours. I add a bit of cayenne pepper for heat.

    Oh by the way, good luck with the ten day live in experiment. My best to you both.

  • Texas Be Damned!

    Give me beans, meat, tomatoes, chocolate, coffee, cinnamon, or whatever else adds flavor… hold the Texan whazzit, please.

    Texas Be Damned! (Just had to state it again… with gusto).

  • chili is one my fav comfort foods and i use new mexico chilis imported by mi amigo miguel de las vegas, nm. rancho gordo beans are the best, my copy of their book is utl, cranberry beans in your photo? thanks for your glimpses of paris and your wonderful books and your great recipes. choc works great with chilis and i put some cayenne in my brownies when i’m baking for people who need a little wakeup.

  • heavenly… Reminds me of mole, in a way. It is kind of breezy and over cast where I live, so I will have to give this a go today, thank you!

  • I feel like I can smell and taste how good this is via your photos and descriptions! Thanks for a great recipe…and beautiful beans.

  • Thank you for sharing this dilemma with a wider audience. And you are a man, not a tired middle aged woman (which would be my case), therefore can look presentable enough to go to the boulangerie in under an hour. Sometimes starvation, grooming issues and dried up baguette have had me resorting to damping the concrete like baguette under the tap and putting it in the microwave for ten seconds. Yes, desperate times call for desperate measures. Is that better or worse than buying Harry’s?

  • At first I thought the concept of chocolate and chili was odd. But then I remembered mole and how delicious that is. Looking at your gorgeous photos and reviewing the recipe, this actually sounds fabulous. Thanks!

  • Amazing photos. I too thought the idea was quite odd to begin with, but then I realised, I loved chilli and I love chocolate, wo what could go wrong! Cheers.

  • Cincinnati chili always has chocolate (and cinnamon).

  • Well Chocolates with Chillies. Sounds Yummy :)